Description
Hashbrown Enchilada Skillet is the ultimate comfort food mashup that brings together crispy hashbrowns, savory seasoned ground beef, and rich enchilada sauce in one easy, one-pan meal. This recipe is perfect for busy weeknights when you want something hearty, satisfying, and quick to prepare. With minimal prep and simple ingredients, it delivers bold Tex-Mex flavors that the whole family will love. Plus, it’s highly customizable, making it easy to adapt based on what you have on hand.
Ingredients
- 20 oz shredded hash browns
- 1 pound ground beef
- 1 cup frozen corn kernels
- 10 oz enchilada sauce
- 1 cup Mexican cheese blend
Optional toppings
- Shredded lettuce
- Diced tomatoes
- Diced avocados
Instructions
- Cook hashbrowns in a large skillet according to package directions until golden and crispy
- In another skillet, brown the ground beef over medium-high heat, breaking it apart until fully cooked
- Drain excess grease if needed
- Add frozen corn and enchilada sauce to the beef and stir well
- Let the mixture heat through for a few minutes
- Pour the beef mixture over the cooked hashbrowns
- Sprinkle cheese evenly on top
- Cover the skillet and allow cheese to melt completely
- Serve immediately with desired toppings
Notes
- Serve hot directly from the skillet for best texture and flavor
- Pair with sour cream, salsa, or tortilla chips for a complete meal
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a skillet for best crispiness or microwave for convenience
- Freeze portions for up to 2 months; thaw overnight before reheating
- Avoid overcooking when reheating to prevent dry hashbrowns